Note: For this recipe you can make as much or as little as you want by adjusting the veggie and egg amount. Also, you can use any veggies that you have, frozen or raw (we prefer raw). You can use any size glass dish or oven safe dish. We used a large 9 x 13 x 2 dish so that it could make enough for us to have for breakfast all week. I often use my cast iron skillet pans and it turns out great. This recipe is great for having family or friends over for brunch or holiday events.
3 Cups of Frozen or Raw Cubed Butternut Squash 1 Cup of Frozen or Raw Spinach or Kale
1 Cup of Sliced Mushrooms
1 Cup of Frozen or Raw Broccoli Florets 1⁄2 Cup of diced onions
1 tablespoon of minced garlic 12 Eggs
4-6 Slices of Bacon Himalayan Sea Salt (to taste) Black Pepper (to taste)
Herbs (to taste)
Prep Time: 20 Minutes
Cook Time: 40minutes
Cook bacon slices or sausage in sauté pan and then set aside. (Pour out excess bacon fat)
Use same pan to sauté onions and minced garlic. Sauté until lightly browned and fragrant.
Add in veggies, cook down until mostly cooked (it will continue to cook in oven) Timing varies based on whether you use raw or frozen veggies. Approximately 10-15 mins.
Meanwhile, crack your eggs into a separate bowl and whisk. Add seasonings and then set aside. Once veggies are cooked you will take your baking dish and grease pan with oil of choice so eggs don’t stick once cooked. Pour your veggie mixture into dish and spread around.
Next pour egg mixture over veggies until it fills the entire dish, may need to mix it around a bit so its even.
Add bacon or sausage diced up into little pieces all over the top. (You can also add cheese if you wish, we have dairy allergies so we skip).
Bake at 400 degrees for 40 mins or less based on size of dish and amount of food you use. Once the eggs are cooked all over, pull out of oven and let rest for a few minutes before serving.
Enjoy!This recipe is Gluten Free, Dairy Free, Nut Free, and Soy free.
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